Mexican Grilled Corn Recipe

Corn: Fresh ears of corn are the star of this dish, providing a sweet and juicy base.

Mayonnaise: Adds a creamy texture and helps the other ingredients stick to the corn.

Cotija cheese: A crumbly, salty cheese that adds a distinctive Mexican flavor.

Chili powder: Brings a mild heat and smoky flavor to the dish.

Cilantro: Fresh and aromatic, it adds a burst of herbal flavor.

Lime: Provides a tangy, citrusy finish that brightens up the dish.

When grilling corn, ensure to rotate the ears frequently to achieve an even char. This not only enhances the flavor but also ensures the corn is cooked through without burning. Applying a light coat of oil before grilling helps prevent sticking and promotes a beautiful, golden-brown finish. After grilling, when brushing with mayonnaise, use a pastry brush for an even coating, which will help the cotija cheese and chili powder adhere better. For an extra burst of flavor, squeeze lime wedges over the corn just before serving.

• 4 ears husked corn - Substitute with frozen corn on the cob: If fresh corn is not available, frozen corn on the cob can be grilled directly from frozen and will still provide a similar texture and flavor.

• ¼ cup mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor while being a healthier option with more protein and less fat.

• ¼ cup crumbled cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good alternative to cotija cheese.

• 1 teaspoon chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and a pinch of cayenne pepper can mimic the heat and smokiness of chili powder.

• 1 tablespoon chopped cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to cilantro, though it lacks the distinct flavor of cilantro.

• 1 piece cut into wedges lime - Substitute with lemon: Lemon wedges can provide a similar acidic and citrusy flavor to lime, though the taste will be slightly different.

• Allow the corn to cool completely before storing. This prevents condensation, which can make the corn soggy.
• Wrap each ear of corn individually in aluminum foil or plastic wrap. This helps to maintain its flavor and texture.
• Place the wrapped corn in an airtight container or a resealable plastic bag. This ensures that the corn stays fresh and doesn't absorb any unwanted odors from the refrigerator.
• Store the corn in the refrigerator for up to 3-4 days. For the best taste, consume it as soon as possible.
• To freeze, wrap each ear of corn tightly in plastic wrap, then in aluminum foil. This double layer of protection helps to prevent freezer burn.
• Place the wrapped corn in a freezer-safe bag or container. Label the bag with the date to keep track of how long it has been stored.
• Freeze the corn for up to 2 months. For optimal flavor, try to use it within this time frame.
• When ready to eat, thaw the corn in the refrigerator overnight. This gradual thawing process helps to maintain its texture.
• Reheat the corn on the grill, in the oven, or in the microwave. If using the grill or oven, brush with a little mayonnaise and sprinkle with cotija cheese, chili powder, and cilantro before serving.
• Serve with fresh lime wedges on the side to enhance the flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each ear of corn in aluminum foil to retain moisture. Place the wrapped corn on a baking sheet and heat for about 10-15 minutes until warmed through. Unwrap and enjoy with a fresh squeeze of lime.

• Stovetop Method: Heat a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the corn in the skillet and cook, turning occasionally, for about 5-7 minutes until heated through and slightly crispy on the outside.

• Microwave Method: Place the corn on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through to ensure it’s heating evenly. This method is quick but may not retain the original texture as well as other methods.

• Grill Reheat: Preheat your grill to medium heat. Place the corn back on the grill for about 5 minutes, turning occasionally, until it’s heated through and has regained some of its charred goodness. This method helps to revive the smoky flavor.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the corn in the air fryer basket and cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method gives a nice crispiness to the corn.

• Steaming Method: Place a steamer basket in a pot with a small amount of water. Bring the water to a boil, then reduce to a simmer. Place the corn in the steamer basket, cover, and steam for about 5 minutes until heated through. This method keeps the corn moist and tender.

• Grill: Used to cook the corn to a charred and smoky perfection.

• Grill brush: Handy for cleaning the grill grates before and after grilling.

• Tongs: Essential for turning the corn on the grill to ensure even cooking.

• Basting brush: Used to brush the corn with oil before grilling and mayonnaise after grilling.

• Measuring cups: Necessary for measuring out the mayonnaise and cotija cheese.

• Measuring spoons: Used to measure the chili powder accurately.

• Knife: Needed for chopping the cilantro and cutting the lime into wedges.

• Cutting board: Provides a safe surface for chopping cilantro and cutting the lime.

• Serving platter: Ideal for presenting the grilled corn with all its toppings.

• Small bowl: Useful for holding the crumbled cotija cheese and chopped cilantro before sprinkling on the corn.

Preheat the grill: Preheat the grill while you prepare the corn to save time.

Use pre-crumbled cheese: Buy pre-crumbled cotija cheese to avoid extra prep work.

Prepare toppings in advance: Chop cilantro and mix mayonnaise with chili powder ahead of time.

Use a brush for oil: Use a brush to quickly and evenly coat the corn with oil.

Grill multiple ears: Grill all ears of corn at once to save cooking time.

Serve immediately: Have lime wedges ready to serve as soon as the corn is done grilling.